Crispy Topped Sprouts

A golden lemony breadcrumb topping gives these sprouts a lovely toasty crunch.

By The Good Housekeeping Cookery TeamPublished: 25 November 2020

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best christmas side dishes crispy topped sprouts

Even the biggest haters of Brussels sprouts will enjoy this tasty Christmas side dish.

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Cal/Serv:

154

Ingredients

900 g
Brussels sprouts, trimmed and tough outer leaves removed if needed
2 Tbsp.
olive oil
100 g
smoked bacon lardons

For the pangrattato

25 g
butter
40 g
fresh white breadcrumbs
Finely grated zest 1 lemon

Directions

1. Step 1Bring a large pan of water to the boil and cook sprouts for 3min until just tender. Drain and plunge into cold water to cool. Drain well and dry on kitchen paper. Cut any large sprouts in half.
2. Step 2Meanwhile, heat butter in a large, deep frying pan. Add breadcrumbs, stir to coat in butter. Toast gently until golden and crisp, stirring constantly. Season lightly and stir in lemon zest, then empty on to a plate.
3. Step 3Wipe out the pan and return to the heat. Add oil and lardons, fry for a few minutes until beginning to caramelise. Add sprouts, increase heat to high and fry 5-7min, tossing occasionally until crisp and browned. Transfer to warm serving dish and scatter with pangrattato. Serve.

Get ahead:

Prepare to end of step 2 up to a day ahead. Transfer sprouts to a container, cover and chill. Store pangrattato covered at room temperature. Complete recipe to serve.